Works matching IS 10062513 AND DT 2025 AND VI 36 AND IP 3

Results: 25

Research progress on the strategy of "reducing salt without reducing saltiness" based on sodium chloride particle size and morphology.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 207, doi. 10.19804/j.issn1006-2513.2025.3.025

By:

CUI Qianjiang;
LÜ Hongliang;
ZHENG Wenyan;
ZHANG Meiyan;
ZHANG Yonghe;
WANG Xuefeng

Publication type:

Article

Analysis of characteristic aroma components in Yunnan coffee essential oil with different primary processing methods.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 198, doi. 10.19804/j.issn1006-2513.2025.3.024

By:

YANG Li;
LIU Xiangjiang;
LI Sunyang;
FAN Zhuqing;
LI Huajian;
LI Xueling

Publication type:

Article

Preliminary assessment of dehydroacetic acid exposure risks in the diets of Guangdong province residents.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 190, doi. 10.19804/j.issn1006-2513.2025.3.023

By:

SONG Meiying;
WANG Tingcai;
LIAO Xiaoshan;
LIN Lin;
JIANG Meijuan;
CHEN Xi;
ZHOU Lu;
LEI Yi

Publication type:

Article

Rapid detection of sunset yellow in beverages using fluorescent probes of carbon dots from Folium nelumbinis.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 182, doi. 10.19804/j.issn1006-2513.2025.3.022

By:

LI Jiaxin;
JIANG Hongjun;
FENG Xiangxin;
MO Xinhui;
CHEN Liang

Publication type:

Article

Effect of Perilla protein powder addition on the quality of bread and in vitro digestion characteristics.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 173, doi. 10.19804/j.issn1006-2513.2025.3.021

By:

NING Qianru;
LI Huizhen;
ZHANG Zhijun;
HAN Wanyu;
GUO Yurong

Publication type:

Article

Application analysis of corn starch/chitosan/nano-TiO<sub>2</sub> composite film in blueberry preservation.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 165, doi. 10.19804/j.issn1006-2513.2025.3.020

By:

LI Xue;
YAN Yuxin;
LI Xuhui;
YU Xiaochen;
TAO Shengyi;
TANG Liping;
YU Shuhan;
WU Jishiyu

Publication type:

Article

Effects of yam mucin and carrageenan on the quality of low-fat fermented milk.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 157, doi. 10.19804/j.issn1006-2513.2025.3.019

By:

TAO Youjie;
XIAO Yidong;
ZHONG Rui;
HE Jiaqi

Publication type:

Article

Optimization of compound lyophilized protectants and their effects on the properties of Lactobacillus bulgaricus microcapsules.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 150, doi. 10.19804/j.issn1006-2513.2025.3.018

By:

ZHOU Li;
PING Yang;
TAN Jing;
ZHANG Jianjun;
YIN Hongna

Publication type:

Article

Analysis of color changes of D-allulose due to Maillard reaction under different conditions.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 101, doi. 10.19804/j.issn1006-2513.2025.3.012

By:

LIU Jie;
HUA Jun;
YE Fengling;
HE Zhou

Publication type:

Article

Comparative study on two immobilization strategies of protease based on magnetic nanoparticles and their proteolytic efficiency.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 92, doi. 10.19804/j.issn1006-2513.2025.3.011

By:

WANG Xiaoxuan;
YAO Mengdi;
YANG Shichun;
SHAO Chen;
DU Chao;
ZHAO Huawei

Publication type:

Article

Optimization of processing technology for low-GI noodles from wheat and enzymatically hydrolyzed barley.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 142, doi. 10.19804/j.issn1006-2513.2025.3.017

By:

SUN Kangna;
YUAN Zhenzhen;
LI Yan

Publication type:

Article

Modulation of energy metabolism in RAW264.7 macrophages by Hemp seed-derived bioactive peptides.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 84, doi. 10.19804/j.issn1006-2513.2025.3.010

By:

WEN Weihao;
ZHANG Zhenghai;
WEI Lianhui;
LI Baiyang;
DONG Yan

Publication type:

Article

Optimization of extraction process of dandelion flower pigment and its stability.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 109, doi. 10.19804/j.issn1006-2513.2025.3.013

By:

WANG Ziwei;
LI Yulei;
FANG Yixuan;
LIU Xiaoyao;
ZHANG Xianzhong

Publication type:

Article

Effects of protein matrix additives on the low-fat healthy quality of surimi-based products.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 131, doi. 10.19804/j.issn1006-2513.2025.3.016

By:

YAN Guangyu;
CHEN Hui;
LI Hongtao;
HONG Biqiong;
YU Lei;
LI Ying;
LIU Meng;
SUN Zhaomin

Publication type:

Article

Analysis of inhibitory effect of food polyphenols on ATP degradation in unrinsed surimi.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 123, doi. 10.19804/j.issn1006-2513.2025.3.015

By:

LIU Ying;
ZHAN Miao;
CHEN Yaquan;
FU Xiangjin

Publication type:

Article

Influence of different pretreatment methods on the detection of metal element contents in spices by ICP-MS method.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 117, doi. 10.19804/j.issn1006-2513.2025.3.014

By:

ZHANG Yingqian;
YU Wenbin;
YANG Juan;
ZHANG Lulu

Publication type:

Article

The analysis of volatile components of Boju (Bozhou chrysanthemum) extracted by three different methods.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 75, doi. 10.19804/j.issn1006-2513.2025.3.009

By:

SHI Gaocheng;
ZHAO Mengqi;
ZHANG Zheng;
MENG Huihui;
LI Yanran;
WU Xianxi;
ZHANG Xiaoqian

Publication type:

Article

Optimizing of the extraction process of triterpenoid acid from Forsythia suspensa and its antioxidant activity.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 64, doi. 10.19804/j.issn1006-2513.2025.3.008

By:

JING Bingnian;
LI Ningjie;
WEI Lei;
XIE Xiaoyang;
LIU Yuqing;
WANG Xuefang;
WANG Tao;
WANG Wei

Publication type:

Article

Physicochemical and functional properties of pectin from unripe Guanxi honey pomelo and its application in yogurt drinks.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 55, doi. 10.19804/j.issn1006-2513.2025.3.007

By:

GONG Xuemei;
HUANG Shu'an;
YANG Yuanfan;
LI Lijun;
HU Yang;
HE Fan;
NI Hui

Publication type:

Article

Optimization of the preparation process for proanthocyanidin-loaded nano-liposomes coated with oxidized konjac glucomannan.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 47, doi. 10.19804/j.issn1006-2513.2025.3.006

By:

LIN Shouyan;
DING Baomiao

Publication type:

Article

Optimization of the formula, brewing process and in vitro antioxidant and hypoglycemic activities of corn silk compound bagged tea.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 38, doi. 10.19804/j.issn1006-2513.2025.3.005

By:

SU Shi;
SHAN Yuankai;
WANG Xiqing;
LI Li;
LI Yang;
YAN Yue;
BAO Yi

Publication type:

Article

Optimization of solid-state mixed fermentation of Eucommia ulmoides leaves and its in vitro bioactivity.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 29, doi. 10.19804/j.issn1006-2513.2025.3.004

By:

WANG Xin;
WU Mengxian;
CHEN Yuanyuan;
WANG Linfeng;
YANG Shengyu;
LI Xingke

Publication type:

Article

Effect of salt addition on physicochemical properties and antioxidant activity of crude polysaccharides extracted from boiling liquor of scallops.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 19, doi. 10.19804/j.issn1006-2513.2025.3.003

By:

SU Jiyuan;
SUN Liwei;
ZHOU Haowen;
LI Zhibo;
WANG Haibo

Publication type:

Article

Optimization of extraction process of ethanol extract from Perilla leaves and its antioxidant and antibacterial activities.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 9, doi. 10.19804/j.issn1006-2513.2025.3.002

By:

YAN Xiaojie;
BAI Wuriliga;
ZHANG Yuanyuan;
LIU Xiuli;
SHI Pei;
Qiligeerqiqig;
Wuyundalai;
WANG Limei

Publication type:

Article

Comparisons of the changes of compositions and antioxidant capacities of Smilax glabra sclerotium dregs before and after fermentation by Monascus.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 1, doi. 10.19804/j.issn1006-2513.2025.3.001

By:

YANG Li;
ZHANG Yingxiu;
YANG Qing;
WULU Jiansang;
ZHANG Zhifeng

Publication type:

Article